1.

Wash and blanch alfalfa vegetables for later use.

2.

Wash a thousand copies and divide them into four parts.

3.

Fold 4 thousand copies and tear them up ~

4.

Boil a pot of water, put the chopped shreds into the pot, and simmer slightly to remove the beany smell.

5.

Chop alfalfa vegetables.

6.

Take out the boiled shredded wheat, drain the water, put it in a container, and add the chopped alfalfa.

7.

Now to season, according to personal taste, add the right amount of sugar, salt, chicken essence, olive oil and linseed oil.

Ps: These two oils are not resistant to high temperature, so they are often used for cooking at low temperature, or for cold salad and baking.

8.

Finally, add a proper amount of white pepper according to your personal preference. If you don't like it, don't add it and mix well.

9.

Load the plate ~

There are many wild vegetables in spring, most of which are nutritious and taste good. Flaxseed oil, which is also rich in nutrition, can be said that a little salt, a little sugar and a little chicken essence can make the dishes look exciting and delicious.